Over the weekend, what with the college-football lineup
going strong and whatnot, I completely forgot to tell you about my vegan “egg”-salad
sandwich!
I had a long run on Saturday morning – three hours, 30
minutes, to be exact (I went about 17 miles), and by the time I got home I was
famished. So after a shower and a cup of
coffee – one must have one’s priorities, you see – I decided to have an early
lunch while watching “College GameDay” on TV.
It’s a Saturday-morning favorite, and I always aim to be back home,
dressed, and ready to go by the time Lee Corso picks his favorite team to win.
I knew I needed something with lots of protein, but I’m also
trying to watch my fat and cholesterol intake.
Tofu “egg”-salad sandwiches were just the ticket!
I crumbled up a block of firm tofu in a bowl (I should have
used soft, but Safeway was out), then added a healthy amount of Vegenaise and
topped the mixture with salt, pepper, onion powder, and turmeric. I mixed everything together until it was
well-blended, then put the tofu salad in between slices wheat bread. Served with a side of Pringles, it hit the
spot and restored my energy! I had to go
back for a little more of the salad just by itself; just to make sure it was
still good, you know. ;)
It had been awhile since I’d made one of these sandwiches, and
I’d forgotten just how good they are.
Tofu salad will definitely be in my office-lunch rotation this fall!
:)
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